8 serves | 820 Cal (Per serving).
Ingredients:
- 2 packs (250 g) of Roma Pasta Elbows
- 4 tablespoons of unsalted butter
- 100 g of shredded sharp cheddar cheese
- 225 g of shredded parmesan cheese
- 225 g of American cheese, diced
- 355 ml of whole milk
- 1 tablespoon of salt
- 1 tablespoon of mustard powder
- ½ teaspoon of cayenne pepper
- 1 teaspoon of garlic powder
- 1 ½ cups of all-purpose flour (190 g)
- 4 eggs, beaten
- 1 ½ cups of panko breadcrumbs (170 g)
- Vegetable oil, for frying
- 680 g of ground beef, formed into burger patties
- Salt and pepper to taste
- 1 red onion, sliced, to serve
- 1 tomato, sliced, to serve
Preparation:
- Prepare macaroni according to package directions. Drain the macaroni in a colander and return to the pot.
- Add butter, Cheddar cheese, Parmesan cheese, American cheese, milk, salt, mustard powder, and cayenne to the pot. Turn heat up to medium-low and stir until the cheeses are melted and all ingredients are well combined.
- Remove the pot from the heat and pour it onto a parchment paper-lined sheet tray. Spread evenly with a spatula, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Once cooled, use a ring mold or rounded container roughly 10 cm in diameter to cut out 6-8 “buns.”
- Place flour, eggs, and bread crumbs in three separate bowls.
- Dip each macaroni bun in flour, then egg, and bread crumbs last, coating evenly.
- Preheat vegetable oil to 175°C.
- Place the macaroni buns gently in oil and fry 3-4 minutes, until golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Season hamburger patties liberally with salt and pepper. In a cast-iron skillet over high heat, sear patties to the desired doneness, flipping halfway through.
- Place burgers between two mac and cheese buns and top with sliced onions and tomatoes, and enjoy!